Food and Bioproducts Processing最新文献_第3页

Advancing antimicrobial efficacy of Cucumis momordica seeds: Nanoemulsion application in Eurotium cristatum-mediated solid-state fermentation 提高 Cucumis momordica 种子的抗菌功效：纳米乳液在 Eurotium cristatum 介导的固态发酵中的应用

IF 3.5 2区农林科学

Food and Bioproducts Processing Pub Date : 2024-10-15 DOI: 10.1016/j.fbp.2024.10.008

Madhu Sharma , Gulden Goksen , Nemat Ali , Sandeep Janghu , Mohammad Khalid Parvez , Mohammed S. Al-Dosari , Maharshi Bhaswant , Prince Chawla

{"title":"Advancing antimicrobial efficacy of Cucumis momordica seeds: Nanoemulsion application in Eurotium cristatum-mediated solid-state fermentation","authors":"Madhu Sharma , Gulden Goksen , Nemat Ali , Sandeep Janghu , Mohammad Khalid Parvez , Mohammed S. Al-Dosari , Maharshi Bhaswant , Prince Chawla","doi":"10.1016/j.fbp.2024.10.008","DOIUrl":"10.1016/j.fbp.2024.10.008","url":null,"abstract":"<div><div>This study explores the enhancement of <em>Cucumis momordica</em> seed powder's properties through <em>Eurotium cristatum-</em>mediated solid-state fermentation (SSF) and its application in nanoemulsions, emphasizing protein content, functional properties, stability, and antimicrobial activity. The protein content increased significantly from 23.28±0.23 % in the control to 29.83±0.12 % after 144 h of fermentation. The <em>Cucumis momordica</em> seed powder fermented for 96 h was further analyzed for its functional properties and characterization. The water absorption capacity was increased from 0.91 to 2.56 g/g, and oil absorption capacity from 0.79 to 1.16 g/g. SEM and FTIR analyses revealed morphological changes and chemical profile alterations, indicating enzymatic degradation and enhanced functional properties. Nanoemulsions from fermented powder showed reduced droplet sizes (148±0.34 nm to 126±0.37 nm) and more negative zeta potentials (-24.5±0.12 mV to −25.79±0.18 mV), suggesting improved stability. Temperature stability was superior in fermented seed powder nanoemulsions, demonstrating enhanced thermal resistance. Antimicrobial tests against <em>E. coli</em> and <em>S. aureus</em> showed significantly lower MIC and MBC values for fermented powder nanoemulsions (<em>E. coli</em> MIC: 1.089 mg/mL, MBC: 2.189 mg/mL; <em>S. aureus</em> MIC: 0.459 mg/mL, MBC: 1.196 mg/mL), indicating increased antimicrobial efficacy. These results highlight the potential of SSF and nanoemulsion technology in advancing the functionality and application of <em>Cucumis Momordica</em> seeds as natural antimicrobial agents.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"148 ","pages":"Pages 507-518"},"PeriodicalIF":3.5,"publicationDate":"2024-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142552442","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Experimental study and process modeling of vacuum batch rectification column for cinnamon essential oil fractionation 用于肉桂精油分馏的真空批次精馏塔的实验研究和工艺建模

IF 3.5 2区农林科学

Food and Bioproducts Processing Pub Date : 2024-10-15 DOI: 10.1016/j.fbp.2024.10.009

Xuan Truong Do, Thi Hien Trang Nguyen, Nhu Tuyen Pham

{"title":"Experimental study and process modeling of vacuum batch rectification column for cinnamon essential oil fractionation","authors":"Xuan Truong Do, Thi Hien Trang Nguyen, Nhu Tuyen Pham","doi":"10.1016/j.fbp.2024.10.009","DOIUrl":"10.1016/j.fbp.2024.10.009","url":null,"abstract":"<div><div>Cinnamon oil contains several economically valuable compounds, including <em>trans-cinnamaldehyde</em>, <em>benzaldehyde</em>, and coumarin. Separating more components boosts profitability and encourages their further use. However, there is a lack of research on the temperature and pressure conditions required for separating high-purity products. This study developed and validated a batch rectification column model using experimental data. The model identified component purity for each product segment based on temperature and was scaled up to 1000 kg/batch to determine optimal conditions. In this study, four product segments were fractionated experimentally, with the <em>trans-cinnamaldehyde</em> segment achieving a purity of 96.31 wt%. The calculated results aligned with the experimental data on operating temperatures and product compositions. The optimal conditions for separating five product segments with high purity were identified through the process model. It was determined that <em>benzaldehyde</em> with a concentration of 99 wt% was separated at 124°C under a pressure of 0.2 atm. <em>Salicylicaldehyde</em> with a composition of 99 wt% was obtained at 141°C. <em>Trans-cinnamaldehyde</em> with a purity of 99 wt% was rectified at 190.5°C, and <em>methoxy cinnamaldehyde</em> with a concentration of 99 % was obtained at 220°C. At optimal conditions, <em>Benzaldehyde, Trans-Cinnamaldehyde,</em> and <em>Methoxy cinnamaldehyde</em> have the purity all over 99 % with the recovery of 90 %, 86 %, and 78 %, respectively. This research can apply for the design, operation, and optimization of essential oil rectification systems for cinnamon and other oils, such as anise and pine.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"148 ","pages":"Pages 400-409"},"PeriodicalIF":3.5,"publicationDate":"2024-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142530111","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Reducing of lipoxygenase and trypsin inhibitor in soy milk for improving nutritional quality through atmospheric cold plasma pretreated soybeans 通过常压冷等离子体预处理大豆，减少豆奶中的脂氧合酶和胰蛋白酶抑制剂，提高营养质量

IF 3.5 2区农林科学

Food and Bioproducts Processing Pub Date : 2024-10-15 DOI: 10.1016/j.fbp.2024.10.006

Kuan-Chen Hsieh , Wen-Hua Liao , Kuan-Yu Lin , Kuan-Chen Cheng , Yuwen Ting

{"title":"Reducing of lipoxygenase and trypsin inhibitor in soy milk for improving nutritional quality through atmospheric cold plasma pretreated soybeans","authors":"Kuan-Chen Hsieh , Wen-Hua Liao , Kuan-Yu Lin , Kuan-Chen Cheng , Yuwen Ting","doi":"10.1016/j.fbp.2024.10.006","DOIUrl":"10.1016/j.fbp.2024.10.006","url":null,"abstract":"<div><div>Soy is one of the most popular plant proteins. However, lipoxygenase (LOX) and trypsin inhibitor cause the undesirable beany odor and hinder trypsin activity. While thermal processing is commonly employed, it poses a risk of damaging heat-sensitive nutrients. To investigate the effects on lipoxygenase, trypsin inhibitor, and improve nutritional quality of soy milk, soybeans were treated with atmospheric cold plasma (ACP). After plasma treatment, lipoxygenase activity decreased by 97.82 %, and trypsin inhibitor activity decreased by 66 % from 61.56 TUI/mg to 20.72 TUI/mg. Additionally, the raw soy milk made from cold plasma-pretreated soybean showed a significant increase in gallic acid, genistein and antioxidant activity, resulting in reduced lipid and protein oxidation compared to thermal processing-treated sample. In conclusion, cold plasma treatment was effective in reducing lipoxygenase and trypsin inhibitor activities while maintaining heat-sensitive nutrients, which could be used in the production of soy and other plant-based products.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"148 ","pages":"Pages 538-546"},"PeriodicalIF":3.5,"publicationDate":"2024-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142571607","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Alkaline treatment for targeted lignin breakdown in rice straw: Maximizing phenolic content and product characterization 通过碱性处理定向分解稻草中的木质素：最大限度提高酚含量和产品特性

IF 3.5 2区农林科学

Food and Bioproducts Processing Pub Date : 2024-10-15 DOI: 10.1016/j.fbp.2024.10.012

Harmeet Kaur , Dinesh Goyal

{"title":"Alkaline treatment for targeted lignin breakdown in rice straw: Maximizing phenolic content and product characterization","authors":"Harmeet Kaur , Dinesh Goyal","doi":"10.1016/j.fbp.2024.10.012","DOIUrl":"10.1016/j.fbp.2024.10.012","url":null,"abstract":"<div><div>Lignin is a significant renewable source for the production of phenolics and aromatic compounds for use as functional materials. Rice straw (RS), a lignocellulosic biomass was given alkaline treatment, to breakdown lignin into methoxyphenols and heterocyclic compounds, leaving behind carbohydrate rich residue. Process parameters such as NaOH (M), time (min) and liquid to solid (L:S) ratio (mL/g) were optimized using Response Surface Methodology (RSM) to enhance the extraction of phenolics. The maximum phenolic content (13.98 mg/g RS) was obtained after treatment with 3 M NaOH for 30 min with L: S ratio of 20:1 mL/g at 121°C. GC-MS revealed the presence of 14 compounds, primarily methoxyphenols like acetosyringone (32.44 %), 2-methoxy-4-vinyl phenol (23.71 %), vanillin (1.25 %) and 2, 6-dimethoxyphenol (1.49 %). Additionally, a significant proportion of a heterocyclic compound, 2, 3-dihydrobenzofuran (31.72 %), was also present. The extract exhibited considerable levels of 2, 2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) (IC<sub>50</sub> (half-maximal inhibitory concentration) = 0.45 mg/mL) radical scavenging activity, which was comparable to ascorbic and gallic acids. With substantial conversion (60.17 %) of rice straw lignin to phenols and simultaneous recovery of both cellulose (45.7 %) and hemicellulose (14.6 %), this process can be useful in biorefining of lignocellulosic biomass to phenolic chemicals for application in food and pharmaceutical industry.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"148 ","pages":"Pages 478-490"},"PeriodicalIF":3.5,"publicationDate":"2024-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142530108","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of pulsed light on enzyme inactivation, colour, firmness, surface morphology, and bioactive compounds in fresh and dried whole red chilies (Capsicum annuum var. longum) 脉冲光对新鲜和干红辣椒（Capsicum annuum var. longum）中酶失活、颜色、硬度、表面形态和生物活性化合物的影响

IF 3.5 2区农林科学

Food and Bioproducts Processing Pub Date : 2024-10-11 DOI: 10.1016/j.fbp.2024.10.005

Kosana Pravallika, Snehasis Chakraborty

{"title":"Effect of pulsed light on enzyme inactivation, colour, firmness, surface morphology, and bioactive compounds in fresh and dried whole red chilies (Capsicum annuum var. longum)","authors":"Kosana Pravallika, Snehasis Chakraborty","doi":"10.1016/j.fbp.2024.10.005","DOIUrl":"10.1016/j.fbp.2024.10.005","url":null,"abstract":"<div><div>The effect of pulsed light on enzymatic activity and biochemical stability of red chillies was investigated. Balancing and reducing the a<sub>w</sub> and moisture content to 0.6 a<sub>w</sub> and 0.35 a<sub>w</sub> is crucial to attain biochemical stability. Upon drying at 60 °C/5 h + 40 °C/2 h and 70 °C/11 h + 55 °C/4 h + 40 °C/2 h the enzymes inactivated to more than 30 %, respectively. Hence, to completely inactivate the enzymes, a technology has been introduced i.e., pulsed light treatment (PLT), which employed 0.53–2.59 J·cm<sup>−2</sup>. The stability of red chillies was evaluated based on the quality attributes such as enzyme activity, total phenolics, flavonoids, antioxidant capacity, ascorbic acid, capsiacinoids, and carotenoids. After treatment at fluence of 2.59 J·cm<sup>−2</sup>, there was >90 % inactivation of PPO and POD. Based on kinetic modelling, it is showed PLT better preserved the colour, texture, morphology, and bioactive compounds in 0.6 and 0.35 a<sub>w</sub> than 0.85 a<sub>w</sub> red chillies. Morphological studies determined the changes in red chillies after PLT. FTIR and GCMS analysis revealed the structural and compositional changes occurring after PLT. Therefore, drying combined with PL can be a potential alternative method to blanching along with maximizing the availability of bioactives.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"148 ","pages":"Pages 377-391"},"PeriodicalIF":3.5,"publicationDate":"2024-10-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142441999","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A combined-sweeping & complementary-relative-phase strategy to improve heating performance in a dual-port solid-state microwave system 改善双端口固态微波系统加热性能的扫频和互补相对相位组合策略

IF 3.5 2区农林科学

Food and Bioproducts Processing Pub Date : 2024-10-11 DOI: 10.1016/j.fbp.2024.10.007

Arjun Ghimire, Jiajia Chen

{"title":"A combined-sweeping & complementary-relative-phase strategy to improve heating performance in a dual-port solid-state microwave system","authors":"Arjun Ghimire, Jiajia Chen","doi":"10.1016/j.fbp.2024.10.007","DOIUrl":"10.1016/j.fbp.2024.10.007","url":null,"abstract":"<div><div>Dual-port solid-state microwave heating could address the single-port low microwave power issue and potentially result in better microwave heating performance. This study developed and evaluated a combined-sweeping & complementary-relative-phase-shifting heating strategy for dual-port microwave heating of foods. The combined-sweeping & complementary-relative-phase-shifting strategy first orderly swept the relative phases between two ports from 0° to 315° at an interval of 45° operated at a frequency of 2.45 GHz and a power level of 200 W for each port to determine relative phase-dependent thermal contributions. Then, relative phases that have complementary thermal contributions to the real-time heating results were determined and used in the heating process. The performance of microwaving a tray of 300 g gellan gel model food for 3 minutes was compared with that of the fixed-relative-phase and orderly-sweeping-relative-phase strategies. The results showed that the complementary strategy delivered significantly more uniform heating results (HUI = 0.27 ± 0.01) than the other strategies. Similar microwave power absorption and maximum and minimum temperatures were observed in the complementary and orderly sweeping heating strategies, which was better than the fixed heating strategy. Overall, the complementary strategy showed superior heating uniformity, followed by the orderly sweeping and then the fixed-relative-phase heating strategy. The complementary relative phase shifting strategy is promising to be incorporated into solid-state microwave systems for smart heating processes.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"148 ","pages":"Pages 392-399"},"PeriodicalIF":3.5,"publicationDate":"2024-10-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142530110","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Beetroot ketchup as a stable carrier of potential probiotic Lacticaseibacillus rhamnosus K3 and Lactobacillus johnsonii K4: A study on sensory attributes, storage viability, and in vitro gastrointestinal survival 甜菜根番茄酱作为潜在益生菌鼠李糖乳杆菌 K3 和约翰逊乳杆菌 K4 的稳定载体：感官属性、储存活力和体外胃肠道存活率研究

IF 3.5 2区农林科学

Food and Bioproducts Processing Pub Date : 2024-10-10 DOI: 10.1016/j.fbp.2024.10.004

Kübra Küçükgöz , Koen Venema , Monika Trząskowska

{"title":"Beetroot ketchup as a stable carrier of potential probiotic Lacticaseibacillus rhamnosus K3 and Lactobacillus johnsonii K4: A study on sensory attributes, storage viability, and in vitro gastrointestinal survival","authors":"Kübra Küçükgöz , Koen Venema , Monika Trząskowska","doi":"10.1016/j.fbp.2024.10.004","DOIUrl":"10.1016/j.fbp.2024.10.004","url":null,"abstract":"<div><div>This research aimed to assess the viability of <em>Lacticaseibacillus rhamnosus</em> K3 and <em>Lactobacillus johnsonii</em> K4 in beetroot ketchup during storage and simulated digestion to examine fermentation effects on sensory quality. The findings revealed that both strains maintained viability above 8 log<sub>10</sub> CFU/ml during storage, confirming their potential as probiotics. pH levels changed significantly over three-week storage period indicating fermentation's impact on shelf stability. The control sample maintained consistent pH level of 4.6<strong>,</strong> while pH of ketchup fermented with <em>L. rhamnosus</em> K3 decreased from 3.84 to 3.79<strong>,</strong> and ketchup fermented with <em>L. johnsonii</em> K4 decreased from 3.96 to 3.69. Sensory evaluations showed statistically significant differences in odor, texture, flavor, and overall quality between samples. Fermentation with <em>L. johnsonii</em> K4 improved sensory attributes, achieving the highest overall quality score with mean value of 7.31 out of 10, compared to 6.28 for the control and 6.23 for the <em>L. rhamnosus</em> K3 fermented ketchup. Survival rate of <em>L. johnsonii</em> K4 was 27 %, compared to 2.8 % for <em>L. rhamnosus</em> K3 in dynamically simulated gastrointestinal system TIM-1. Both fermented ketchups contained over 10<sup>9</sup> CFU of viable cells. These results demonstrate that plant-based food products can effectively serve as carriers for potential probiotic strains, preserving their viability during storage and digestion, while enhancing sensory quality of food products.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"148 ","pages":"Pages 519-526"},"PeriodicalIF":3.5,"publicationDate":"2024-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142560688","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Pilot-scale protein extraction of green seaweed (Ulva spp.) whole biomass and pulp – Investigating biochemical composition and protein digestibility in a rat trial 试点规模的绿海藻（莼菜属）全生物质和纸浆蛋白质提取--在大鼠试验中调查生化成分和蛋白质消化率

IF 3.5 2区农林科学

Food and Bioproducts Processing Pub Date : 2024-10-09 DOI: 10.1016/j.fbp.2024.10.003

Signe H. Nissen , Louise Juul , Lene Stødkilde , Annette Bruhn , Morten Ambye-Jensen , Trine K. Dalsgaard

{"title":"Pilot-scale protein extraction of green seaweed (Ulva spp.) whole biomass and pulp – Investigating biochemical composition and protein digestibility in a rat trial","authors":"Signe H. Nissen , Louise Juul , Lene Stødkilde , Annette Bruhn , Morten Ambye-Jensen , Trine K. Dalsgaard","doi":"10.1016/j.fbp.2024.10.003","DOIUrl":"10.1016/j.fbp.2024.10.003","url":null,"abstract":"<div><div><em>Ulva</em>, a green seaweed, is gaining interest for food applications due to its high content of protein and well-balanced amino acid composition. However, protein extraction is necessary to reduce the ash content and increase the protein digestibility. In this study, pilot scale protein extraction from <em>Ulva</em> was obtained by a mechanical fractionation, creating a pulp and a juice. A second extraction of protein from the pulp was obtain after a pH shift to 8.5 and the proteins from the two juices were acid precipitated with and without a clearing step (decanting of the resulting juice). Extraction of protein from the whole biomass resulted in a higher content of crude protein (CP) (31.8–37.6 %), essential amino acids (EAA) (42.4 %), and nitrogen digestibility (59.5–63.3 %) than from the pulp (26.1–29.5 % CP of DM, 40.1–40.3 % EAA, 47.4±3.6 % nitrogen digestibility). Including the clearing step increased the protein content but not the nitrogen digestibility (59.5±4.8 % with clearing vs 63.3±3.4 % without). None of the extractions induced cross-linked AA of concern. However, elements were concentrated, where concentrations of arsenic might limit the utilization in food. These results indicate that upscaling of the protein extraction from <em>Ulva</em> is promising, but further improvement regarding toxic elements and protein digestibility is necessary.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"148 ","pages":"Pages 353-364"},"PeriodicalIF":3.5,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142432537","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Gelatin-crosslinked millard reaction products of sodium caseinate/ maltodextrin enhances the encapsulation efficiency and stability of krill oil microcapsules 明胶交联酪蛋白酸钠/麦芽糊精的米拉德反应产物可提高磷虾油微胶囊的封装效率和稳定性

IF 3.5 2区农林科学

Food and Bioproducts Processing Pub Date : 2024-10-02 DOI: 10.1016/j.fbp.2024.10.001

Yating Zhang , Kailiang Leng , Xixi Wang , Zipeng Zhang , Dong Su , Ling Zhao , Xiaofang Liu , Yuan Yu , Junkui Miao , Yueqin Yu

{"title":"Gelatin-crosslinked millard reaction products of sodium caseinate/ maltodextrin enhances the encapsulation efficiency and stability of krill oil microcapsules","authors":"Yating Zhang , Kailiang Leng , Xixi Wang , Zipeng Zhang , Dong Su , Ling Zhao , Xiaofang Liu , Yuan Yu , Junkui Miao , Yueqin Yu","doi":"10.1016/j.fbp.2024.10.001","DOIUrl":"10.1016/j.fbp.2024.10.001","url":null,"abstract":"<div><div>The Maillard reaction is an effective way to enhance the properties of microcapsule wall materials. This study investigated the optimal ratio and physicochemical properties of Maillard reaction products from sodium caseinate (CAS) and maltodextrin (MD), as well as their crosslinked derivatives with gelatin (GEL). The application of Maillard reaction products (CAMD) as wall materials in the preparation of krill oil microcapsules (KOMs), raised the encapsulation efficiency (<em>EE</em>) of KOMs to 94.5 % compared with the physical mixture. The further addition of gelatin raised the <em>EE</em> to 96.9 %. The gelatin crosslinked Maillard reaction products (CAMEL) also exhibited superior antioxidative properties, and as wall materials enhanced the storage stability of KOMs, whose surface oil was 16.98 % over six months, only 71.16 % of that of the physical mixture. <em>In vitro</em> simulated release of KOMs demonstrated that CAMEL could reduce the release of free fatty acids (<em>FFA</em>) by 14.66 % compared to physical mixtures. These findings suggest that microencapsulation with CAMEL provides enhanced protection for krill oil, demonstrating significant potential for the practical application in the scale-up production.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"148 ","pages":"Pages 330-340"},"PeriodicalIF":3.5,"publicationDate":"2024-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142422977","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Determination of phenolics and proteins causing sediment formation in pomegranate juice using “Tannase+Lactonase” and “Protease” 使用 "单宁酶+乳酸菌酶 "和 "蛋白酶 "测定石榴汁中导致沉淀形成的酚类物质和蛋白质

IF 3.5 2区农林科学

Food and Bioproducts Processing Pub Date : 2024-10-02 DOI: 10.1016/j.fbp.2024.09.022

Meltem Türkyılmaz , Fatmagül Hamzaoğlu , Mehmet Özkan

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